Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | All-purpose flour |
| ½ cup | Whole wheat flour |
| ½ teaspoon | Baking powder |
| ½ teaspoon | Salt |
| 1 cup | Shortening |
| 1 cup | Packed brown sugar |
| 1 cup | Granulated sugar |
| \N \N | Coconut, dried apricots, |
| \N \N | Chopped walnuts, |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 2 cups | Quick-cooking oats |
| ¾ cup | Chopped dates |
| ½ cup | Chopped raisins |
| ½ cup | Chopped pecans |
| ¾ cup | Chocolate bits |
| \N \N | Butterscotch chips, etc. |
OPTIONAL
This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great.
Preheat oven to 350ø.
In a medium bowl add all-purpose and whole wheat flours, baking powder and salt. In a large bowl, cream shortening and sugars; blend in eggs and vanilla. Beat well. Add dry ingredients and mix well. Add oats, fruit, nuts and chocolate bits; mix in thoroughly. Dough will be crumbly.
Drop by teaspoonfuls onto greased cookie sheets, using fingers to shape together. Bake at 350ø about 12 minutes or until golden brown.
Remove to rack to cool.
Yield: about 6 dozen. Kathleen Stang, freelance food writer, Seattle, WA
Randy Shearer